Creamy Chocolate Pecan Coconut Squares

Author Paula Krueger


  • 12 oz. Semisweet Chocolate Chips
  • ¾ Cup Butter
  • 1 ½ Cups Graham Cracker Crumbs
  • 2 Cups Shredded Coconut
  • 8 oz. Cream Cheese softened
  • 7 oz. Marshmallow Crème
  • 1 ¼ Cups Pecans chopped


  1. Line a 13x9 inch pan with lightly greased parchment paper.
  2. In a microwave safe bowl melt 1 cup of Chocolate Chips with ½ cup Butter, 90 seconds and stir until chocolate is smooth. Use additional 15 second increments if necessary, stirring after each.
  3. Add the Graham cracker crumbs and ¾ cup coconut and mix to combine.
  4. Press into the bottom of the prepared 13x9 inch pan.
  5. In a bowl beat together the Cream cheese and Marshmallow crème until smooth.
  6. Spread evenly over the Chocolate Graham layer.
  7. Melt 1 cup Chocolate chips and ¼ cup Butter in the microwave same as earlier.
  8. Stir 1 cup chopped Pecans.
  9. Carefully spread over the Cream cheese layer, it is easiest to pour it down the middle and spread outward.
  10. Sprinkle the top with the remaining Pecans and Coconut.
  11. Refrigerate at least 4 hours. Cut into squares and store refrigerated in an airtight container.